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<Meal>
	
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4 recipes

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	<MealDate>4/02/2012</MealDate>
	<Name>Monday Meal</Name>
	<NumDiners>10</NumDiners>
	
	<recipe>
		<head>
			<title>30-Min Beef Fajitas</title>
			<categories>
				<cat>Beef</cat>
				<cat>Mexican</cat>
			</categories>
			<yield>4</yield>
		</head>
		<ingredients>
			<ing>
				<amt>
					<qty>1</qty>
					<unit>tablespoon</unit>
				</amt>
				<item>Vegetable oil</item>
			</ing>
		</ingredients>
		<directions>
			<step>
				In nonstick skillet, heat oil over medium-high heat; cook onion, garlic,
				chili powder, salt and pepper, stirring often, for 5 minutes or until onion
				is softened.

				Add beef and salsa; cook, breaking up beef with back of spoon, for about 3
				minutes or until beef is no longer pink. Add peppers and zucchini; cook,
				stirring, for 3 minutes or until tender-crisp and liquid has evaporated.

				Meanwhile, wrap tortillas in foil; heat in 350F 180C oven for 5 minutes or
				until warmed through. Stir sour cream with mustard. Divide beef mixture
				among tortillas and roll up. Serve with sour cream mixture.

				4 servings for $9.56CDN [Aug 95]

				Per Serving: about 545 calories, 31 g protein, 25 g fat, 49 g carbohydrate,
				good source calcium, excellent source iron

				Source: Canadian Living magazine, Aug 95 Article "30-Minute Summer Suppers"
				Recipe by Canadian Living Test Kitchen

				[-=PAM=-]   PA_Meadows@msn.com
				Posted to MM-Recipes Digest V3 #342

				From: "Paul A Meadows" &lt;PA_Meadows@msn.com&gt;

				Date: Sat, 14 Dec 96 21:56:31 UT

			</step>
		</directions>
	</recipe>

	<recipe>
		<head>
			<title>24-Karat Brussel Sprouts Cups</title>
			<categories>
				<cat>None</cat>
			</categories>
			<yield>1</yield>
		</head>
		<ingredients>
			<ing>
				<amt>
					<qty>12</qty>
					<unit>medium</unit>
				</amt>
				<item>Brussel sprouts about 1 1/2 pounds</item>
			</ing>
			<ing>
				<amt>
					<qty>6</qty>
					<unit>ounces</unit>
				</amt>
				<item>Yukon Gold pottoes (or any kind of Russet potato), peeled and cut into 2 inch pieces</item>
			</ing>
			<ing>
				<amt>
					<qty>2</qty>
					<unit>tablespoons</unit>
				</amt>
				<item>Skim milk</item>
			</ing>
			<ing>
				<amt>
					<qty>1</qty>
					<unit>tablespoon</unit>
				</amt>
				<item>Olive oil</item>
			</ing>
			<ing>
				<amt>
					<qty>1/8</qty>
					<unit>teaspoons</unit>
				</amt>
				<item>Salt</item>
			</ing>
			<ing>
				<amt>
					<qty>2</qty>
					<unit>ounces</unit>
				</amt>
				<item>Smoked trout, skinned and flaked,,,,or=99 substitute smoked salmon</item>
			</ing>
			<ing>
				<amt>
					<qty>1</qty>
					<unit/>
				</amt>
				<item>Roasted red pepper, cut into 2 inch by 1/8 inch strips (get the ruler out)</item>
			</ing>
		</ingredients>
		<directions>
			<step>
				Preheat oven to 350

				Trim stems, cut in half lengthwise, remove core leaving cups of darker
				green leaves. Steam sprout cups for 6 minutes or until they're tender when
				pierced with a sharp knife and are still bright green. Drain upside down on
				paper towels. Cook pototoes until tender , drain, ad0d milk, olive oil and
				salt.  Beat until smooth. Gently fold in trout. +1/4&gt; spoon into shells and
				place pepper strips on top. bas.øk=BF=E4=FDx=A7=D2 bake for 3 to 5 minutes.
				Posted to FOODWINE Digest 10 November 96

				Date:    Sun, 10 Nov 1996 13:14:04 -0600

				From:    Mary Hogan &lt;maryhogn@TENET.EDU&gt;

			</step>
		</directions>
	</recipe>

	<recipe>
		<head>
			<title>24-Hour Salad</title>
			<categories>
				<cat>Salad</cat>
			</categories>
			<yield>12</yield>
		</head>
		<ingredients>
			<ing>
				<amt>
					<qty>2</qty>
					<unit/>
				</amt>
				<item>Eggs; well beaten</item>
			</ing>
			<ing>
				<amt>
					<qty>1/4</qty>
					<unit>cups</unit>
				</amt>
				<item>Freshly squeezed lemon juice</item>
			</ing>
			<ing>
				<amt>
					<qty>2</qty>
					<unit>tablespoons</unit>
				</amt>
				<item>Sugar</item>
			</ing>
			<ing>
				<amt>
					<qty>1</qty>
					<unit>dash</unit>
				</amt>
				<item>Salt</item>
			</ing>
			<ing>
				<amt>
					<qty>3</qty>
					<unit>tablespoons</unit>
				</amt>
				<item>Butter or margarine</item>
			</ing>
			<ing>
				<amt>
					<qty>1</qty>
					<unit>cup</unit>
				</amt>
				<item>Heavy cream; whipped</item>
			</ing>
			<ing>
				<amt>
					<qty>2</qty>
					<unit>cups</unit>
				</amt>
				<item>Miniature marshmallows</item>
			</ing>
			<ing>
				<amt>
					<qty>2</qty>
					<unit>cups</unit>
				</amt>
				<item>Diced pineapple; drained</item>
			</ing>
			<ing>
				<amt>
					<qty>2</qty>
					<unit>cups</unit>
				</amt>
				<item>Pitted white cherries; drained</item>
			</ing>
			<ing>
				<amt>
					<qty>1/2</qty>
					<unit>cups</unit>
				</amt>
				<item>Diced oranges</item>
			</ing>
			<ing>
				<amt>
					<qty>1</qty>
					<unit>cup</unit>
				</amt>
				<item>Halved and seeded grapes</item>
			</ing>
			<ing>
				<amt>
					<qty>1/4</qty>
					<unit>cups</unit>
				</amt>
				<item>Chopped blanched almonds</item>
			</ing>
		</ingredients>
		<directions>
			<step>
				Combine eggs, lemon juice, sugar, and salt and cook over low heat until
				thick. Add butter and cool. Fold cream into cooled mixture. Combine this
				mixture lightly with marshmallows, well drained fruits, and nuts. Chill 24
				hours so the delicate flavors will blend. Yield: 12 servings.

				From &lt;The Progressive Farmer's Southern Country Cookbook&gt;, by the editors
				of the 'Progressive Farmer Magazine'.  Downloaded from Glen's MM Recipe
				Archive, http://www.erols.com/hosey.

			</step>
		</directions>
	</recipe>

	<recipe>
		<head>
			<title>3 3 Rotini Salad</title>
			<categories>
				<cat>None</cat>
			</categories>
			<yield>1</yield>
		</head>
		<ingredients>
			<ing>
				<amt>
					<qty>1</qty>
					<unit>package</unit>
				</amt>
				<item>(16 oz) Hodgson Mill Veggie Rotini</item>
			</ing>
			<ing>
				<amt>
					<qty>1</qty>
					<unit>can</unit>
				</amt>
				<item>(15 oz) kidney beans, rinsed and drained</item>
			</ing>
			<ing>
				<amt>
					<qty>1</qty>
					<unit>can</unit>
				</amt>
				<item>(15 oz) chickpeas, rinsed and drained</item>
			</ing>
			<ing>
				<amt>
					<qty>1</qty>
					<unit>can</unit>
				</amt>
				<item>(16 oz) green beans rinsed and drained (I omitted and substituted a can of black beans)</item>
			</ing>
			<ing>
				<amt>
					<qty>1</qty>
					<unit>small</unit>
				</amt>
				<item>Red onion, chopped</item>
			</ing>
			<ing>
				<amt>
					<qty>1</qty>
					<unit/>
				</amt>
				<item>Red bell pepper, chopped (too expensive, I omitted and no one  noticed)</item>
			</ing>
			<ing>
				<amt>
					<qty>3</qty>
					<unit>tablespoons</unit>
				</amt>
				<item>Dijon mustard</item>
			</ing>
			<ing>
				<amt>
					<qty>2</qty>
					<unit>tablespoons</unit>
				</amt>
				<item>Vegetable oil (I used olive oil)</item>
			</ing>
			<ing>
				<amt>
					<qty>2</qty>
					<unit>tablespoons</unit>
				</amt>
				<item>Red wine vinegar (I used homemade tarragon and garlic  vinegar)</item>
			</ing>
			<ing>
				<amt>
					<qty>3</qty>
					<unit>tablespoons</unit>
				</amt>
				<item>Fresh parsley, chopped</item>
			</ing>
			<ing>
				<amt>
					<qty>(This</qty>
					<unit>is</unit>
				</amt>
				<item>from the back of the Hodgson Mill Veggie Rotini package and was an</item>
			</ing>
		</ingredients>
		<directions>
			<step>
				immediate hit.)

				Prepare pasta according to package directions; draub,  Rinse under cold
				water and drain again.  In large bowl, stir together the pasta, all beans,
				onion, and bell pepper.  In a small bowl, prepare the dressing by stirring
				together mustard, oil, vinegar, and parsley.  Toss pasta with dressing and
				serve.  Serve 8.  For best results (flavor) cover and refrigerate for a few
				hours or overnight.

				Posted to MC-Recipe Digest V1 #260

				Date: Sat, 26 Oct 1996 13:47:25 -0400

				From: Kay Talbott &lt;talbott@mail2.wilmington.net&gt;

			</step>
		</directions>
	</recipe>

</Meal>
